She is a real sweetheart, perfect for the summer days. A classic flavour combination with the white chocolate that melts in your mouth and the fresh strawberries that elevates the flavour and texture of this treat. A scoop of vanilla ice cream can transform this bite into a summer dessert.
INGREDIENTS 1 cup (230g) butter, softened 1 cup brown sugar 2 eggs 1 tbsp vanilla essence 2 cups cake flour 1 tsp baking powder ½ tsp salt 150g white chocolate 8-10 fresh strawberries (1 cup), roughly chopped ½ lemon, juiced 2 tbsp castor sugar
METHOD 1. Preheat the oven to 180⁰C with the oven rack in the middle. 2. Prepare an oven proof baking dish (25x20cm) with baking paper and non-stick spray. You can also use a round cake tin (21-23cm). 3. Cut the strawberries and squeeze the lemon juice over the strawberries (Tip 1). 4. In a medium mixing bowl, cream the butter and sugar together with an electric hand whisk until light and fluffy. 5. Add the eggs and vanilla to the butter and sugar mixture and whisk until well combined. 6. Sift the flour, baking powder and salt over the wet ingredients and mix until just combined. 7. Fold the chopped white chocolate into your batter until evenly distributed. 8. Spoon the batter into your prepared baking tin and spread the batter out. 9. Add the strawberries on top of the batter and sprinkle with castor sugar (Tip 2). 10. Bake the batter for 25-30 minutes until light brown. Do not over bake the blondies, it should be moist and chewy when cooled down. Allow the blondies to cool down before cutting into pieces.
TIPS 1. The lemon juice prevents the strawberries from turning brown when baking. 2. The castor sugar helps the strawberries to lightly toast and caramelize.